Hot Mustard Sauce 2 Recipe

  • 1/4 cup salt
  • 1 1/2 cups White Vinegar
  • 1 1/2 cups water
  • 36 hot peppers, seeded, ground
  • 5 cups sugar
  • 1 cup flour
  • 1 tablespoon turmeric
  • 1 tablespoon dry mustard
  • 1 jar prepared mustard (16 ounce jar)
Combine salt, vinegar and water in saucepan; mix well. Stir in peppers. Cook for 5 minutes or until peppers are tender, stirring occasionally. Remove from heat. Add mixture of sugar, flour, turmeric, dry mustard and prepared mustard. Cook until thickened, stirring constantly. Pack into 6 sterilized 1 pint jars; seal with 2 piece lids. Process in boiling water bath for 5 minutes. Yield: approx. 100 servings. Calories 54, Carbs 13 g, Fiber <1 g
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